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Guinness Clover Truffle
INGREDIENTS
Cream | 238g
Glucose | 24g
Milk Chocolate | 184g
Dark Chocolate | 450g
Butter | 38g
Guinness | 66g
Colored Cocoa Butter, Jade Green CF-3240
Praline Mould, Clover I-1113
PROCEDURE
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Spray colored cocoa butter in mould using an airbrush.
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Allow colored cocoa butter to crystallize and create shells using tempered dark chocolate.
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Combine cream and glucose in a heavy gauge sauce pot and bring to a boil.
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Pour cream over chopped chocolate and combine with immersion blender.
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When ganache reaches 95º F blend in butter and stout.
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Pipe ganache into shells and allow to completely crystallize and cap shells with tempered dark chocolate.
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